Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan.
The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances were 68-75%, and were best observed using Bifidobacterium longum as the starter in three ginger samples. DPPH scavenging was on average 70%, with free radical anion scavenging and peroxide removal effects of 30.6% and 43.7%, respectively. The product acceptance survey showed that the 100% fermented juice without a mixture with non-fermented ginger juice obtained the highest score in overall performance. The lactic-fermented Vanoverberghia and Hedychium ginger species retained an antioxidant activity and DPPH scavenging activity of on average 70%. This study may suggest a new way of ginger food processing with high functionality. Also, it may help to popularize the growing and processing of endemic ginger plants in Taiwan.
Chen
I-Nan
IN
Department of Horticulture, National Taiwan University, Taipei, Taiwan, Republic of China.
Ng
Chang-Chai
CC
Wang
Chung-Yi
CY
Chang
Tsu-Liang
TL
D000975:Antioxidants / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D055951:Functional Food; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus; D010545:Peroxides / Q000378:metabolism; D010851:Picrates / Q000378:metabolism; D028321:Plant Preparations / Q000737:chemistry / Q000494:pharmacology*; D013045:Species Specificity; D013624:Taiwan; D030521:Zingiberaceae / Q000737:chemistry*
D000975:Antioxidants; D001713:Biphenyl Compounds; D010545:Peroxides; D010851:Picrates; D028321:Plant Preparations; C004931:1,1-diphenyl-2-picrylhydrazyl